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Southwestern Jalapeño Corn Muffins




Source of Recipe


Internet


List of Ingredients




1½ cups yellow cornmeal
1½ cups all-purpose flour
¼ cup sugar
1½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
12/3 cups buttermilk
2 large eggs
½ cup unsalted butter, melted and cooled (1 stick)
¼ cup dairy sour cream
1 cup finely shredded cheddar cheese (4 oz.)
½ cup fresh corn kernels (1 ear) or ½ cup frozen whole kernel corn
1 jalapeño pepper, seeded and finely chopped
3 green onions, trimmed and finely chopped


Recipe



Line twelve 3-inch muffin cups with paper liners or lightly coat with nonstick cooking spray; set aside.

Stir together the cornmeal, flour, sugar, baking powder, baking soda, and salt in a medium bowl.

Mix together the buttermilk, eggs, butter, and sour cream in a large bowl and blend well.

Add the cornmeal mixture to the egg mixture and stir just until dry ingredients are moist and blended. Do not overmix. Fold in the cheese, corn, jalapeño, and green onions.

Scoop batter into the prepared muffin pan with a large ice-cream scoop (1/3- to ½-cup scoop). The batter will come to the top of the paper liner or muffin cup.

Bake in a 375° oven for 25 to 30 minutes, until the tops spring back when lightly pressed and a toothpick inserted in the center of a muffin comes out clean.

Remove from the oven and cool for 10 minutes. Turn the muffins out of the pan and serve immediately. Makes 12 large muffins.